Baked Salmon With Cream Sauce

Take a middle cut of salmon; butter a large sheet of white paper and wrap the salmon in it, pinning the ends firmly together. Melt four ounces of butter by mixing with it three tablespoonfuls of boiling water. Lay the fish, wrapped in paper, in a bakingpan and pour over the butter and water. Cover and place it in a moderate oven for an hour, lifting up the cover now and then to see that the paper is not burning. Boil one-half pint of cream, thickened with one heaping tablespoonful of corn starch; add to this one ounce of butter, one tablespoonful of chopped parsley, and a small quantity each of pepper and salt. When the salmon is taken out of the paper and dished, pour half of the sauce over it and serve the balance in a sauceboat.

Boiled Salmon

Take a piece of the tail of a fresh salmon, put it into a fishkettle with some salt, fennel and spices in moderate quantities, one-half teacupful of vinegar, and sufficient boiling water to cover. Boil the fish until tender. Prepare a sauce with one pint of the cooking liquor of the fish, one wineglassful of white wine, two finely minced anchovies, and boil it until somewhat reduced; then mix with the sauce one ounce of the butter broken up into small pieces. Lay the salmon on a hot dish that has been covered with a folded napkin or napkins, garnish with sprigs of parsley, and serve with the sauce in a sauceboat.

Boiled Salmon With Oyster Sauce

Put two pounds of very fresh salmon in a fishkettle, completely cover it with cold water, season with a handful of salt, add one medium-sized onion, one-half wine-glassful of white wine vinegar, eight or ten whole peppers, two cloves and two parsley roots. Place the kettle over a brisk fire, and five minutes after coming to the boil the salmon will be sufficiently cooked. Remove the fish from the kettle, drain it well, dress it on a hot dish with a folded napkin, decorate with sprigs of parsley all round the salmon, and serve with one pint of hot oyster sauce in a sauce-boat. The necessary time to cook the above perfectly, from beginning to end, will be about thirty-five minutes. Colbert sauce and cold boiled potatoes, cut into quarters, may be substituted for the oyster sauce and parsley,

Boiled Slices Of Salmon With Piquant Sauce

Cut five slices of salmon, each three-fourths of an inch thick, from the middle of the fish, wash and dry them well, and put them in a saucepan of hot fish broth mixed up with a small quantity of wine. When boiling move the pan to the side of the fire, place the lid on, and let the contents simmer gently for ten or twelve minutes. When cooked, remove the slices of salmon carefully, wipe them on a cloth, and arrange them in an upright position on a folded napkin on a hot dish; place a group of boiled potatoes at each side, a bunch of parsley at each end, and serve with a sauceboatful of piquant sauce.

Salmon Bouchees

Prepare some bouchee cases, and fill them with a paste made of pounded cold salmon, seasoned and moistened with lobster sauce.